Method

1. Soak tamarind in 1/4 cup warm water to soften for 15-20 minutes, smashing the pulp between your fingers to aid in the softening.

2. Pour this through a sieve, pressing the pulp against the side to extract. Discard remaining pulp.

3. Mix the peanut oil, palm sugar, and orange juice in a bowl. Toss the prawns in the peanut oil mixture. Thread them on skewers and grill over hot coals or under broiler for 2-3 minutes on each side, basting once with marinade. Cool and reserve.

4. Place the chile, ginger and palm sugar in the bowl of a food processor and pulse some and then add the 1/4 cup peanut oil. Process until minced.